紫马铃薯酸奶的工艺优化及其品质评价模型的建立  

Process Optimization of Purple Potato Yogurt and Establishment of Quality Evaluation Model

作　　者：杨承钰 龚盛祥 王正武[1] YANG Cheng-yu;GONG Sheng-xiang;WANG Zheng-wu(School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院

出　　处：《食品工业科技》2019年第22期192-200,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31571763)

摘　　要：本实验在单因素实验的基础上,以模糊数学感官评分为指标,通过响应面实验设计对紫马铃薯酸奶的工艺及配方进行了优化,得到其最佳工艺配方为:乳酸菌添加量0.46%、发酵时间6.09 h、蔗糖添加量7.66%、紫马铃薯粉添加量5.90%、牛奶补足至100%。方差分析显示各因素对紫马铃薯酸奶感官评分的影响:蔗糖添加量>乳酸菌添加量>发酵时间>紫马铃薯粉添加量。通过对紫马铃薯酸奶的质构指标进行主成分分析分析,提取出两个主成分,构建出了紫马铃薯酸奶的综合质构品质评价模型,应用此模型对紫马铃薯酸奶的品质进行评判具有可行性。Based on the single factor experiment,the process and formula of purple potato yogurt were optimized by response surface experiment design using fuzzy mathematics sensory score as response.The results showed that the best process and formula were:Lactic acid bacterium added 0.46%,6.09 h for fermentation,sucrose added 7.66%,purple potato powder added 5.90%and milk was added to make up to 100%.Analysis of variance showed the effect of factors on the sensory score of purple potato yogurt:The amount of lactic acid becteria added>the amount of strain added>the fermentation time>the amount of purple potato powder added.Through the principal component analysis of the texture index of purple potato yogurt,two main components were extracted and an evaluation model for the quality of purple potato yogurt was constructed.The results showed that it was feasible to use this model to judge the quality of purple potato yogurt.

关 键 词：紫马铃薯酸奶 模糊评判 响应面法 主成分分析 质构特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]